Mascarpone, a thick, clotted cream traditionally from Lodi in Piedmont, is now produced in the U.S. Bellwether Farms in Petaluma has a lovely mascarpone. Frangelico is a rich, smooth liqueur made in Italy from hazelnuts. The combination is a very elegant and easy dessert.
Place hazelnuts on a large plate and stir in the sugar. Form mascarpone into balls the size of a golf ball (1½ ounce) and set gently on the plate. Roll mascarpone in the nuts to cover and place 2 balls per serving on dessert plates. (The balls can be refrigerated up to 4 hours. Bring to room temperature before serving.)
To serve gently pour 1 tablespoon of Frangelico on each plate. Garnish with fresh mint.
Makes 8 servings.
Originally published in Farmstead Cheese News by Karen Bolla, edited for A Cook’s California (A Cook’s CA) by Karen Bolla.
Recipe from Antipasto Feasts by Karen Lucas-Bolla and Lisa Wilson
A Cook's California 
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